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Polyphenol oxidase - Congresses.

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Tannins are a family of versatile, natural phenolic biomolecules whose key role is to protect plants against insects and fungi. They are also valuable in use for humans. We show tannins' antioxidant and antibacterial properties, in addition to their potential application in the food industry. We prove the accessibility of condensed tannins to a wide range of potential applications, including NH3 neutralizer, the building block of numerous porous materials, such as foams, organic, and carbon gels. Finally, they are known as wood adhesives, heavy metal scavengers, and corrosion inhibitors. With this book, we want to present the most promising perspectives of tannin.

Research & information: general --- Biology, life sciences --- tannins --- applications --- new applications --- drawbacks --- advantages --- tannin --- polyphenolic molecules --- sol-gel --- organic gel --- carbon gel --- hydrothermal carbonization --- porous materials --- pore structure --- biopolymer --- low-cost --- human serum albumin (HSA) --- fatty acid --- polyphenol --- protein conformation --- protein aggregation --- Förster resonance energy transfer (FRET) --- blue honeysuckle berry --- apple --- anthocyanins --- polyphenols --- antioxidant --- juice --- grape seed extract --- cotton --- antibacterial --- UV protection --- flavanols --- condensed tannin --- Vitis vinifera --- microwave-extraction --- glucosidase --- cytotoxicity --- greenhouse gas --- NH3 --- tannin-furanic foam --- liquid manure --- natural polyphenol --- agriculture --- emission reduction --- tannins --- applications --- new applications --- drawbacks --- advantages --- tannin --- polyphenolic molecules --- sol-gel --- organic gel --- carbon gel --- hydrothermal carbonization --- porous materials --- pore structure --- biopolymer --- low-cost --- human serum albumin (HSA) --- fatty acid --- polyphenol --- protein conformation --- protein aggregation --- Förster resonance energy transfer (FRET) --- blue honeysuckle berry --- apple --- anthocyanins --- polyphenols --- antioxidant --- juice --- grape seed extract --- cotton --- antibacterial --- UV protection --- flavanols --- condensed tannin --- Vitis vinifera --- microwave-extraction --- glucosidase --- cytotoxicity --- greenhouse gas --- NH3 --- tannin-furanic foam --- liquid manure --- natural polyphenol --- agriculture --- emission reduction

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Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties.

biochemical characteristic --- enzymatic browning --- inhibitory profile --- lentil --- sprouts --- polyphenol oxidase --- purification --- germinated oat --- avenanthramides --- colorectal cancer --- chemoprevention --- bran --- cell walls --- sprouting --- dough rheology --- bread-making --- microstructure --- barley --- germination --- flour --- RSM --- nutritional properties --- bioactive compounds --- quality --- melatonin --- bioavailability --- lentil sprouts --- phenolic compounds --- antioxidant status --- pharmacokinetics --- food safety --- legumes --- microbial contamination --- protein --- mineral --- seed germination --- nutritional value --- phytochemicals --- bioactivity --- health --- technological properties --- food development --- functional foods

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Une synthèse sur le devenir des polyphénols dans 5 filières agroalimentaires (cacao-chocolat, pomme-cidre, malt-bière, raisin-vin, fruits tropicaux-jus). L'accent est mis sur les mécanismes de synthèses non enzymatiques lors de la production ou du vieillissement de la denrée alimentaire.--[Memento]

Plant polyphenols --- Food --- Food processing plants --- Food industry and trade --- Polyphénols végétaux --- Aliments --- Traitement --- Usines --- Industrie et commerce --- Polyphénol --- Polyphenols --- Propriété organoleptique --- Organoleptic properties --- Traitement des aliments --- Food processing --- Industrie du cacao --- Cocoa industry --- Industrie du vin --- Wine industry --- Chocolat --- chocolate --- Cidre --- Ciders --- Bière --- Beers --- Industrie brassicole --- Brewing industry --- Industrie des boissons --- Beverage industry --- Extraction --- Fermentation alcoolique --- Alcoholic fermentation --- Polyphénols végétaux --- Food industry and trade.

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The papers reported here will contribute to proposing new insights into the mechanisms of several conditions, as well as suggesting new diagnostic alternatives and therapeutic targets in widespread pathologies such inflammation and inflammatory-based diseases. The discovery of the new is, as always, anchored in recourse to the old.

toxicity --- long-lasting effect --- iso-?-acids --- ammonium glycyrrhizinate --- metabolomics --- cytokines --- Alnus sibirica --- energy metabolism --- curcumin --- antineuroinflammation --- nitric oxide --- antioxidant --- nutraceutical food --- liver --- nardochinoid B --- endometriosis --- adipose tissue --- Nardostachys chinensis --- tau --- macrophage --- nociception --- heme oxygenase-1 --- enzymatic hydrolysis --- IL-6 --- nuciferine --- docking --- chronic nonbacterial prostatitis --- black tea polyphenol --- network pharmacology --- Tagetes patula L. --- SEM --- lipopolysaccharide --- solid lipid nanoparticle --- tauopathy --- memory --- lupane-type triterpene --- acute lung injury --- inducible nitric oxide synthase --- inflammation --- anti-inflammatory --- microglia --- resveratrol --- theaflavins --- hirsutanonol --- short-term high-fat diet --- inflammatory disease --- juçara --- oregonin --- PPARs --- NF-?B --- neuroprotection --- Portulaca oleracea --- TNF-? --- depression